Scalable production of pectinases from Bacillus licheniformis SMIA-2 using agro-Industrial by-products with genomic insights

Bioconversion of wheat and bean straw by thermo-alkaliphilic actinomycetes for enhanced polygalacturonase yield: statistical optimization and industrial application

Harnessing Pectinase-Producing Microorganisms from Cocoa (Theobroma cacao L.) Fermentation: Isolation, Characterization, and Prospects for Starter Culture Development

Cocoa bean quality is strongly influenced by microbial fermentation, which drives flavour development through enzymatic activity. Despite its importance, the specific microorganisms, particularly those producing pectinase, remain poorly characterized. This study aimed to identify and evaluate pectinase-producing microbes from fermenting cocoa mass and assess their impact on fermentation performance. In the first experiment, 9 bacterial and 14 yeast strains were isolated and screened on pectinase screening agar. Three yeast strains (FF1D3, FF2D1, and NA) showed high pectinolytic activity. FF1D3 and FF2D1 were identified as Pichia kudriavzevii, whereas NA showed only a low-confidence closest BLAST match to Candida orthopsilosis and was therefore not advanced as a starter culture candidate. These strains had the highest polygalacturonase activity at 24–48 h and pectin lyase activity at 48–72 h. In the second experiment, inoculating cocoa beans with these strains significantly enhanced fermentation kinetics, with yeast populations reaching log109, indicating enhanced fermentation via accelerated sugar utilization. Brix values (1.97–3.11) and pH reduction (p  <  0.01) confirmed active microbial metabolism and effective acidification. Phenolic content varied significantly (p  <  0.01), with FF2D1 and combined treatments showing elevated levels due to strain-dependent enzymatic hydrolysis. The combined starter culture showed potential to improve fermentation consistency and accelerate sugar utilization. These findings highlight the potential of targeted microbial inoculation to optimise cocoa fermentation and quality.

A Thermostable Multifunctional GH5 Endoglucanase From Bacillus sp. for Lignocellulosic Biomass Saccharification

BSEG2 is highly thermostable, tolerant of high salt and ionic liquids, and notably resistant to cellobiose inhibition up to 200 mM, suggesting potential to reduce freshwater demand in biomass processing and a strong candidate for simplified, cost-effective enzyme formulations for glucose production from lignocellulosic feedstocks.

Biochemical Studies and Production Optimization of β-Glucosidase From Microcystis aeruginosa CACIAM 03 Using Organic Waste.

Production and characterize of β-glucosidases from the crude extract of the cyanobacterium Microcystis aeruginosa CACIAM 03 reinforce the promising enzymatic potential of M. aeruginosa strains isolated from the Amazon region for sustainable biotechnological applications.

Characterization of a Novel GH3 β-Glucosidase with Alkali-Tolerant and Halophilic Properties from Pontixanthobacter luteolus SW-109.

Local enrichment of acidic residues on the PlGH3 surface could generate a negative electrostatic potential, which enables adaptation to high-salt and alkaline environments, thereby sustaining the enzyme's catalytic activity under such extreme conditions.

High-cell-density fermentation of Komagataella phaffii enables the overproduction of a novel, broad-substrate endoglucanase, WcEG394 from Fuling (Wolfiporia cocos), for lignocellulose biorefining.

Recombinant WcEG394 efficiently hydrolyzed carboxymethyl cellulose, microcrystalline cellulose, and filter paper, and demonstrated broad substrate specificity toward xylans, pectin, chitin, agarose and agricultural residues such as corn cob and sugarcane bagasse.